Grandma's Vegetable Soup

Jeanne Benavidez


Mom made this soup when we were at home and it was my favorite. She just made it from whatever was left in the refrigerator at the end of the week. I have tweaked it a little but it is her basic recipe. It is still a favorite around our house.

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6 - 8


30 Min


1 Hr


Stove Top


1 1/2 lb
ground beef
1 tsp
ground cumin
1/2 tsp
garlic salt
3 medium
potatoes, peeled and cut into 1-inch cubes
2 medium
onions, chopped
1 Tbsp
chopped garlic
ribs celery, cut into 1/2-inch pieces
2 can(s)
(15 oz) diced tomatoes
2 qt
water or vegetable broth
16 oz
frozen vegetable mix
1 box
frozen cut okra
2 c
cabbage, chopped
1 c
macaroni, uncooked


2 tsp
garlic salt
1 Tbsp
chili powder
1 Tbsp
parsley flakes
1 tsp
dried oregano
1 tsp
ground black pepper
1 tsp
chili powder
1 tsp
tony chachere's creole seasoning

Directions Step-By-Step

In a large soup pot, place potatoes, onion, celery, tomatoes, chopped garlic and water or vegetable stock (enough to cover vegetables by 2 inches).
Add the soup spices to pot. Stir to combine.
Cover and bring soup to a boil over medium heat, stirring occasionally. Reduce heat to medium-low, cover and continue simmering.
While this is simmering, prepare ground beef by crumbling it into a large skillet, seasoning it with garlic salt and cumin and cooking until it is no longer pink. Drain off the excess fat and add the beef to the simmering pot. Cover and continue simmering.
After @ 30-45 minutes, add the mixed vegetables, okra, cabbage and macaroni to the soup pot. Add more vegetable broth if needed so you will have plenty of soup stock.
Lower the heat and cook until veggies and cabbage are tender and the macaroni is cooked but not mushy, @ 15-20 minutes.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Hashtag: #home-cooking